Keywords: تخمیر خود به خودی; Spontaneous fermentation; Rubing; Yan-cai; Bacterial microbiota; Fungal microbiota;
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Keywords: تخمیر خود به خودی; Sequential inoculation; Spontaneous fermentation; Esters; Sensory analysis;
Keywords: تخمیر خود به خودی; Chinese liquor; Jiuqu starter; Food fermentation; Solid-state fermentation; Flavour chemistry; Spontaneous fermentation;
Keywords: تخمیر خود به خودی; Lambic beer; AAB; LAB; Yeasts; Spontaneous fermentation; MALDI-TOF MS
Keywords: تخمیر خود به خودی; Fermented sausage; Staphylococcus saprophyticus; Staphylococcus equorum; Lactobacillus sakei; Spontaneous fermentation;
Vagococcus teuberi sp. nov., isolated from the Malian artisanal sour milk fènè
Keywords: تخمیر خود به خودی; Vagococcus teuberi sp. nov.; Lactic acid bacteria; Spontaneous fermentation; Sour milk; Fènè; Mali;
Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough
Keywords: تخمیر خود به خودی; Spontaneous fermentation; Wheat bran sourdough; Exopolysaccharides; Lactobacillus plantarum; Pediococcus pentosaceus.;
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa
Keywords: تخمیر خود به خودی; Mawè; Cereal doughs; Spontaneous fermentation; Lactic acid bacteria; Yeast;
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
Keywords: تخمیر خود به خودی; Sichuan Paocai; Spontaneous fermentation; Flavour; Microbial diversity; Correlation analysis;
Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods
Keywords: تخمیر خود به خودی; Icewine; Yeast; Diversity; Dynamics; Spontaneous fermentation; Culture-dependent and -independent approaches; Frequent and infrequent species; WL nutrient agar; Wallerstein laboratory nutrient agar; HTS; High-throughput sequencing; ITS region; Internal tr
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing
Keywords: تخمیر خود به خودی; Spontaneous fermentation; Grape must; 18S rRNA gene sequencing; High-throughput sequencing; Winery mycobiota;
Short communicationSulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries
Keywords: تخمیر خود به خودی; Wine; Sulfur dioxide; Spontaneous fermentation; Saccharomyces cerevisiae; Microsatellite strain typing; Population ecology;
The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation
Keywords: تخمیر خود به خودی; Wine; Spontaneous fermentation; Inoculated fermentation; Indigenous non-Saccharomyces yeast; Volatile aroma compounds
Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit
Keywords: تخمیر خود به خودی; Euterpe oleracea; Spontaneous fermentation; Transport; Respiration rate; SCFA; Phenolic compounds;
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine
Keywords: تخمیر خود به خودی; Lactic acid bacteria; Yeasts; Lactobacillus plantarum; Saccharomyces cerevisiae; Chemical analysis; Spontaneous fermentation; Catarratto grapevine; Sicily; Natural wine
Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
Keywords: تخمیر خود به خودی; Chinese sauerkraut; Spontaneous fermentation; Lactic acid bacteria;
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
Keywords: تخمیر خود به خودی; Steamed bread; Lactic acid bacteria fermentation; Spontaneous fermentation; Volatiles profile; LAB; lactic acid bacteria; LB; Lactobacillus delbrueckii subsp bulgaricus; LBr; Lactobacillus brevis; LP; Lactobacillus plantarum; LS; Lactobacillus sanfrancisc
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
Keywords: تخمیر خود به خودی; Fermented sausage; Staphylococcus carnosus; Lactobacillus sakei; Starter culture; Spontaneous fermentation; Artisan
Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives
Keywords: تخمیر خود به خودی; Table olives; Spontaneous fermentation; Bacteria; Yeasts and molds; Archaea; Culture-independent analysis; PCR-DGGE;
Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies
Keywords: تخمیر خود به خودی; Plum brandies; Spontaneous fermentation; Kloeckera apiculata; Aureobasidium sp.; Indigenous Saccharomyces cerevisiae
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
Keywords: تخمیر خود به خودی; Corn starch; Noodle; Spontaneous fermentation; Tensile properties; Sensory evaluation
Application of multifractal wavelet analysis to spontaneous fermentation processes
Keywords: تخمیر خود به خودی; Multifractal; Wavelet; Mixed-culture; Spontaneous fermentation; Redox potential;
Yeast species associated with the spontaneous fermentation of cider
Keywords: تخمیر خود به خودی; Cider yeasts; Spontaneous fermentation; PCR-RFLP
Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation
Keywords: تخمیر خود به خودی; S. cerevisiae; Wine; Spontaneous fermentation; δ PCR
Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina
Keywords: تخمیر خود به خودی; Wine yeasts; Spontaneous fermentation; Malbec; Argentina;
Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde Region of Portugal
Keywords: تخمیر خود به خودی; Yeast; Saccharomyces cerevisiae; Commercial yeast strains; Mitochondrial DNA RFLP; Spontaneous fermentation; Vineyard;